Syrup cookies with aniseed glaze

Name: Syrup cookies with aniseed glaze
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 1
Ingredients: 150 g Sugar syrup; 125 g Sugar; 1 egg (size M); 300 g Flour; 100 g crushed almonds; 1 TEASPOON ground cloves; 1 TEASPOON ground cinnamon; 1/2 TEASPOON Ginger; 1/2 TEASPOON Cardamon; 1 TEASPOON salt of the hartshorn; 150 g Icing sugar; 1 TEASPOON Aniseed; 3 TABLESPOONS Pernod (aniseed liqueur); 50 g Dark chocolate coating baking paper; 7-10 Tbsp Freezer bag; 7-10 Tbsp Flour; 7-10 Tbsp wooden skewers

AUTHOR
Janie Gentry

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 1

150 g Sugar syrup
125 g Sugar
1 egg (size M)
300 g Flour
100 g crushed almonds
1 TEASPOON ground cloves
1 TEASPOON ground cinnamon
1/2 TEASPOON Ginger
1/2 TEASPOON Cardamon
1 TEASPOON salt of the hartshorn
150 g Icing sugar
1 TEASPOON Aniseed
3 TABLESPOONS Pernod (aniseed liqueur)
50 g Dark chocolate coating baking paper
7-10 Tbsp Freezer bag
7-10 Tbsp Flour
7-10 Tbsp wooden skewers

Directions

1
Heat sugar syrup, 100 g sugar and 3 tablespoons of water while stirring until the sugar is dissolved. Beat the egg and remaining sugar until frothy, slowly add the sugar syrup while stirring.
2
Mix the flour, almonds, cloves, cinnamon, ginger, cardamom and ammonium bicarbonate, add to the egg mixture and knead into a smooth dough. Cover and leave to rest at room temperature for about 2 hours. Roll out on a floured work surface to a thickness of approx. 5mm, cut out various figures and place on 3 baking trays lined with baking paper.
3
Bake one after the other in the preheated oven (electric oven 175 ° C / gas: level 2) for about 10 minutes. Let cool down. Mix icing sugar, aniseed and Pernod until smooth and coat the biscuits with it. Melt the chocolate coating on a water bath and fill into a freezer bag.
4
Cut a small corner off the freezer bag. Pull the envelope door threads over the still wet aniseed glaze. Leave to dry. Results in about 70 pieces.